Disfrutar

The Restaurant

Disfrutar

Disfrutar is designed to represent “a day in Barcelona.” You enter a busy space filled with vibrant colors, strong lines and a variety of materials. Then you walk through a narrow corridor made of ceramic tiles, passing by the heart of the restaurant, the kitchen. The corridor opens up to a bright, airy dining room complete with skylights, and leads you to a serene patio oasis.

I could spend days and days just observing and shooting the different angles, colors and lighting.

Bar at DisfrutarCeiling at DisfrutarKitchen at DisfrutarBack patio at DisfrutarBack dining room at DisfrutarBack dining room view of kitchen at DisfrutarRestroom at Disfrutar

The Meal

Disfrutar Classic Menu

It is very difficult to pull off molecular gastronomy without it seeming too forced or showy. Sometimes molecular food is presented as if they are performing a science experiment demo at your table, explaining how everything was created, and by then I am lost and just want to eat.

In a world where we know everything about every dish before we set foot inside, this is an example of how strongly I feel that mystery (and trusting the kitchen) still has to remain in the dining world. But it’s also important for the kitchen to have purpose in using certain techniques and not just presenting to follow a trend or for a short-lived reaction.

Frozen Cocktail with Passion Fruit, Rum and Coffee

The Beet That Comes Out of Land – The bowl of “dirt” is shaken and the hidden Beet surfaces. It was light in weight and had the texture of a flaky styrofoam but with a beautiful rich beet flavor coming through as the beet crumbled then dissolved in your mouth.

The Beet That Comes Out of Land. The bowl was shaken to reveal the beet meringue.

Lychee and Roses with Gin – The petals are centered by a frozen lychee. You lift each petal to your mouth and suck in the water drops, which are tapioca gel bubbles made of gin. They pop then release the flavor in your mouth and you are left with this gentle infusion of both the flavor and aroma of a floral cocktail. It is a magnificent, delicate, sensual experience.

Mango Sorbet Meringue SandwichCheesecake CornetChocolate Peppers, Oil and SaltChocolate Peppers, Oil and Salt“Tarta al Whisky” Whisky Sour with Lagavulin “16” Islay Single Malt Scotch Whisky. An incredible interactive deconstruction using smell and taste. The alcohol was poured into my hands. I rubbed them together, inhaled the whisky then ate the different parts of the course.Cotton of Cocoa and MintOriol Castro and Eduard Xatruch

View the entire album and all videos on Flickr by clicking the photo below.